Refreshing Mango Salad with Lime Dressing (Printable format)

Ripe mango meets crisp vegetables in a zesty lime-honey dressing. Fresh cilantro and optional chilies add brightness and gentle heat to this vibrant, colorful dish.

# What You’ll Need:

→ Fruits & Vegetables

01 - 2 ripe mangoes (about 1 pound), peeled and cut into thin strips
02 - 1 small red bell pepper, seeded and thinly sliced
03 - 1/2 medium red onion, thinly sliced
04 - 1 small cucumber (about 6 ounces), peeled, seeded, and sliced into half-moons
05 - 1/4 cup fresh cilantro leaves, whole or roughly chopped
06 - 1 to 2 small red Thai chilies, thinly sliced (optional)

→ Lime Dressing

07 - 3 tablespoons fresh lime juice (from approximately 2 limes)
08 - 1 tablespoon honey or agave syrup
09 - 1 teaspoon fish sauce or soy sauce (use soy sauce for vegetarian option)
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper to taste

# Directions:

01 - Peel and slice the mangoes into even strips. Slice the red bell pepper into thin strips, the red onion into half-rings, and the cucumber into half-moon shapes. Remove seeds from chilies if you prefer less heat.
02 - In a small bowl, whisk together lime juice, honey or agave, fish sauce or soy sauce, and a pinch of salt. Slowly drizzle in the olive oil while whisking until emulsified. Season with black pepper to taste.
03 - In a large mixing bowl, combine the mango, bell pepper, red onion, cucumber, cilantro, and chilies if using.
04 - Pour the lime dressing over the salad. Gently toss until all ingredients are evenly coated.
05 - Let the salad sit at room temperature for 5 to 10 minutes to allow the flavors to develop and intensify.
06 - Transfer to a shallow serving dish or individual plates. Garnish with extra cilantro leaves or a lime wedge if desired.

# Expert Advice:

01 -
  • It assembles in fifteen minutes but tastes like you spent an hour balancing every flavor.
  • The mango sweetness and lime tang create an addictive push-pull that keeps you coming back for more.
  • You can adjust the heat, swap herbs, or toss in protein without losing the core magic.
02 -
  • If your mango is underripe, the salad will taste flat and stringy; wait an extra day rather than rushing it.
  • Emulsifying the dressing properly keeps it from pooling at the bottom, so whisk slowly and watch it thicken.
  • Resting the salad for ten minutes transforms it from good to unforgettable, so resist the urge to serve it straight away.
03 -
  • Taste your lime juice before you measure; some limes are sweeter or more acidic, and you may need to adjust the honey to balance it.
  • If you find cilantro too strong, use only the leaves and skip the stems, or cut the amount in half and add more just before serving.
  • Chill your serving bowl for ten minutes before plating; the cool dish keeps everything crisp and refreshing on a hot day.
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